Zebra cake is a two-tone bake made from a single batter: half of it is tinted with cocoa, then spooned into the pan layer by layer, alternating light and dark. It comes together quickly from everyday ingredients, and the slice looks striking and striped. My favorite, I recommend it.
Zebra Cake
Striped Zebra cake made with sour cream and mayonnaise: a single batter, half with cocoa, a striking slice, and just 30 minutes in the oven.
Ingredients
Method
- Whisk the eggs with the sugar. Add the mayonnaise, sour cream, baking powder and melted margarine, then whisk in the flour until you have a smooth batter.
- Divide the batter into two equal parts and stir the cocoa into one of them.
- Grease the pan with vegetable oil. Spoon the batter into the center of the pan one tablespoon at a time, alternating: light, then dark on top of it, then light again, and so on to the end.
- Bake in an oven preheated to 190 °C for 30 minutes. Check for doneness with a skewer - it should come out dry.
- Let the finished cake cool and decorate to taste with chocolate fudge, shredded coconut and almond flakes. Enjoy your meal!
Notes
Spoon the batter strictly into the center of the pan and don't smooth it out - this keeps the stripes even and crisp.
Tips
- For crisp stripes: spoon the batter strictly into the center of the pan, one tablespoon at a time, and don't smooth it out - each new portion spreads on its own and pushes the previous one outward.
- Check for doneness with a wooden skewer: it should come out of the middle dry.
- Decoration: I decorate the cake with chocolate fudge, shredded coconut and almond flakes, but it's also lovely simply dusted with powdered sugar.
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